Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Happy Mother’s Day from the Crayons By: Drew Daywalt Illustrated by: Oliver Jeffers
Ages: Pre-school through First Grade
The Crayons are back and celebrating Mother’s Day! They are also celebrating the diversity of motherhood and the importance of mothers and mother substitutes in our lives. The Crayons never disappoint.
Tips for Reading:
- Before reading, discuss with the child what Mother’s Day is all about.
- After reading the story, ask the child to tell you some of the things that the crayons said about their mothers or mother figures.
- After reading, ask the child to tell you why they are grateful for those who take care of them.
Additional Books About the Crayons:
- The Day the Crayons Quit
- The Day the Crayons Came Home
- The Crayons Go Back to School
- The Crayons’ of Feelings
- Love from the Crayons
Cooking Time:
Chocolate Covered Strawberries
We have made these before, but they are perfect for Mother’s Day. Children can help by dipping the berries.
Line a plate or pan with parchment paper.
Large strawberries with stems
Ghirardelli Chocolate melting wafers (white, milk and dark)
- Heat the melting wafers of choice in the microwave in 30 second intervals, stirring after each, until melted.
- Hold the strawberry by the stem and dip into the chocolate.
- Place on the prepared plate or pan.
- Refrigerate for 5 minutes.
- Drizzle chocolate to decorate and refrigerate again.
Make as many as you would like.
Cinnamon Bars
Most children love cinnamon and it is highlighted in these delicious bars. Children can help by measuring, adding ingredients and cracking the eggs.
Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan with non-stick spray or line with parchment paper.
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick butter, melted
2 large eggs
1 teaspoon vanilla
1/2 cup brown sugar, packed
1/2 cup chopped pecans or walnuts, optional
- In a bowl, whisk together the flour, sugar, baking powder and salt.
- Add the melted butter, eggs and vanilla. Mix until just combined.
- In a separate bowl, mix together the brown sugar and cinnamon.
- Spread half of the batter into the pan.
- Sprinkle half of the cinnamon mixture on top.
- Dollop remaining batter over the cinnamon layer.
- Sprinkle the rest of the cinnamon mixture on top.
- Gently swirl with a knife.
- Bake in a 350 degree oven for 25 to 30 minutes or until golden brown and set in the middle.
Makes 12 servings.
Black Forest Cupcakes
This beautiful and delicious treat is perfect for Mother’s Day. Children can help by measuring, adding ingredients, cracking the eggs and decorating the cupcakes.
Preheat oven to 350 degrees. Line muffin pan with 12 to 18 paper liners.
Cake:
1/2 cup boiling water
1/2 cup cocoa powder
1 teaspoon instant coffee granules
1/3 cup oil
2 large eggs, at room temperature
1/2 cup buttermilk
1 1/4 cups sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling:
3/4 cup cherry pie filling
Frosting:
3/4 cup butter, softened
3 1/2 to 4 cups powdered sugar
1/3 cup cherry jam or preserves
3 tablespoons heavy cream or milk
1/4 teaspoon almond extract
Garnish:
1/4 cup cherry syrup from the can of pie filling
12 to 18 fresh cherries with stems or maraschino cherries with stems
- Using a small bowl, combine the boiling water, cocoa and instant coffee. Whisk until smooth and set aside to cool.
- Using a mixer, combine the oil, eggs, buttermilk, sugar and vanilla. Beat for 2 to 3 minutes or until well combined.
- Add the cooled chocolate mixture and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Using a spatula, gently fold the dry ingredients into the chocolate mixture. Do not overmix.
- Divide the batter into the 12 to 18 prepared muffing tins, about 3/4 full.
- Bake in a 350 degree oven for 18 minutes or until a toothpick comes out clean.
- Remove to a rack to cool for 5 minutes. Remove from the pan and return to the rack to continue the cooling process.
- To prepare the frosting, place the butter into a mixer and beat for 2 to 3 minutes or until light and fluffy.
- Gradually add the powdered sugar, a cup at a time, until you have a smooth, thick mixture.
- Add the cherry jam and mix on low speed.
- Slowly add the cream and almond extract. Beat on high for 2 to 3 minutes or until light and fluffy.
- Place the icing in a piping bag with a star tip.
- Before frosting the cupcakes, cut a core out of the center of each cupcake.
- Fill the cupcake hole with cherry pie filling. Put 2 to 3 cherries in the hole along with some syrup.
- Slice the top off of the core and place over the filling to plug the opening.
- Pipe the frosting on the top of each cupcake.
- Drizzle leftover syrup from the can of cherry pie filling.
- Garnish the top with a fresh cherry.
Makes 12 to 18 cupcakes.
